Lemon Angel Wings
Total TimePrep: 20 min. + chilling Bake: 20 min./batch + cooling
- 1-1/2 cups all-purpose flour
- 1 cup cold butter, cubed
- 1/2 cup sour cream
- 1 teaspoon grated lemon peel
- 10 tablespoons sugar, divided
- Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic and refrigerate at least 2 hours.
- Cut dough into four 2-1/4-in. squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12x5-in. rectangle, turning often to coat both sides with sugar.
- Lightly mark center of 12-in. side. Starting with a short side, roll up jelly-roll style to the center mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll.
- Wrap in plastic and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. Chill 1 hour.
- Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices; dip each side in remaining sugar. Place 2 in. apart on foil-lined baking sheets. Bake 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.
Nutrition Facts1 each: 84 calories, 6g fat (4g saturated fat), 16mg cholesterol, 37mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Dec 3, 2017
I just now finished making a batch of these. They are tricky to make but they are so worth it because they are so pretty and have such a light lemony taste. I followed the recipe to the letter, the only thing I did different was bake them on parchment paper instead of foil, and I had no problem whatsoever with them sticking. One thing I would recommend, make sure you coat the dough squares with lots of sugar before you roll them into rectangles. I mean a LOT. And sprinkle sugar on your wax paper, too. Halfway through your rolling, peel the paper off and coat both sides of the dough with sugar again. That will make it a lot easier to roll them into "scrolls". You definitely have to treat them gently when flipping, but I didn't have any break apart. Don't worry about all the sugar, it enhances the lemony flavor. You really need to use it liberally with the coating.
Dec 19, 2015
Dough was difficult to work with and the cookies, once baked, fell apart into at least two pieces. Didn't retain shape while baking either. Cannot share on my cookie trays this year, sadly i will toss them or just keep them for myself - the flavor was OK but the finished product is just not appealing. Wanted to share my experience as i read the few reviews so gave them a whirl, but was very disappointed. And I am a fairly experienced baker.
Dec 20, 2014
Lemon angel wings? More like pie crust pinwheels as almost every one broke in half either while slicing or flipping, and I couldn't taste any lemon at all. They just taste like bits of pastry crust. Seemed to help to slice them fatter than a 1/2 inch, and if I made these again (which I won't), I'd at least double the lemon. A lot of work for a disappointing cookie.
Dec 14, 2013
These are my new favorite cookies! LOVE them!!! So easy & good!
Dec 7, 2011
These were delicious! We couldn't stop eating them. They were quite time consuming and tricky to make. Mine didn't really look like the ones in the picture. I had trouble keeping them from breaking or getting too brown. But even the brown ones went fast!
Jan 2, 2010
forgot to add that I had no problems with the cookies sticking to the foil
Jan 2, 2010
These cookies are delicious and have a wonderful crispy texture. I found that I did not have to bake them as long as the recipe - about 10 min on the first side, then after turning another 3 minutes.
Nov 29, 2009
they are delicious, but the cooking them on foil part is tricky. By the time you get them all flipped they stick so badly you can't get them off the foil.
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